Page 13 - Safety Manual_FiNAL_2019-20.doc

Cleaning:
1. Detergents and cleaning agents should be stored away from food and marked correctly.
2. Be familiar with the Material Safety Data Sheets (MSDS) so you will have knowledge of cleaning compounds and know what to do in case of eye contact, ingestion or other injury.
3. Clean as you go.
4. Turn off and unplug equipment before attempting to clean.
5. Clean floors in sections, with an approved degreaser, and display caution signs.
6. Gloves should be worn at all times when using chemicals to clean.
7. Do not use dirty greasy rags.
8. Knives and sharp objects should be cleaned singly and not left to soak in pot or
sinks.
Safety in the kitchen begins with "Working Smart"
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